Here are some of the foods coming out of my kitchen this week:
Tofu Ricotta Pizzas (using whole wheat pitas and pasta sauce). This was a quick & filling lunch on a very busy day.
"Italian" Salad -- lettuce, tomatoes and leftover tofu ricotta.
I used canned pumpkin instead of applesauce in my Cinnamon-Raisin Biscuit recipe to make fat-free, whole-wheat pumpkin-raisin biscuits!!
These burgers are from my new cookbook, Everyday Happy Herbivore -- just 4 ingredients! They're based off of …